Author:
Thakur Dhruv,Suhag Rajat,Singh Anurag,Upadhyay Ashutosh,Prabhakar Pramod Kumar,Sharma Arun
Funder
National Institute of Food Technology Entrepreneurship and Management
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference42 articles.
1. Study of oleogel as a frying medium for deep-fried chicken;Adrah;Journal of Food Measurement and Characterization,2022
2. Physicochemical and microbial quality of coated raw and oleogel-fried chicken;Adrah;LWT,2022
3. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken;Ananey-Obiri;Food Hydrocolloids,2020
4. AOAC. (2005). Official Methods of Analysis of AOAC International.
5. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian;Critical Reviews in Food Science and Nutrition,2020
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献